Preheat your oven to 375 degrees F. Spray a medium-sized baking dish with non-stick spray. Set aside.
In a medium saucepan, bring the water and salt to a boil. Slowly add the corn meal, whisking the entire time. Reduce the heat and simmer, stirring frequently with a wooden spoon, until thick and creamy, about 25-30 minutes. Stir in butter, parmesan cheese and black pepper to taste. Pour the polenta into the baking dish and set aside. Place the polenta in the oven and bake for 15 minutes or until just set on top. Remove from heat and set aside. Preheat the broiler.
While your polenta is baking, prepare your chicken.
In one shallow bowl, combine the flour, salt and black pepper. In a second shallow bowl, whisk together the egg and milk. In a third shallow bowl, combine both bread crumbs, 3/4 cup parmesan cheese, and garlic powder. Dredge each chicken cutlet in the flour mixture, shaking gently to get rid of an excess. Transfer to the egg mixture and coat completely. Lastly, place the chicken cutlets in the bread crumb mixture. Press to adhere where necessary. Place on a large plate and set aside.
Heat the oil in a deep non-stick skillet over medium-high heat. Once hot, add two of the dredged chicken cutlets. Don't touch or move the chicken until the bottom is brown and crispy, about 3 minutes. Flip the chicken and repeat for the second side. Cook until the chicken has cooked through completely. Remove from heat and transfer to a plate that has been lined with a paper towel. Repeat for the remaining 2 chicken cutlets.
In a small bowl, toss together the mozzarella cheese and remaining 1/2 cup of parmesan.
Spoon a thin layer of marinara sauce on top of the polenta and then place the chicken cutlets on top. Add more marinara on top of the chicken and then top with the cheese blend. Stick under the broiler until melty and bubbly, about 1-2 minutes.
Remove from heat and garnish with fresh basil. Serve immediately and enjoy!